Elves in the summertime

Recipe: lemony chickpea and vegetable medley

In Hong Kong, summer is looming.  I say looming because to me, summer in Hong Kong is far from a good thing.  Granted, it makes for nice beach weather (as i found out this past weekend) and gives you license to whip out those flowy dresses and flesh-baring attire.  But when you’re not lounging out on the sand or riding the waves, the humidity can be brutal, like a layer of plastic wrap clinging to your skin whenever you step outside.  Throw in the crowds, compactness, and overall congested nature of Hong Kong, and the unpleasant effects of the air only multiply.  I remember arriving here last summer amazed that people willingly subject themselves to a place as sticky and suffocating as Hong Kong in August.

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Chickpeas: chicken-pea babies

…Not. I reckon the offspring of chickens and peas wouldn’t taste or look very good.

One way to eat chickpeas:
(Serves 5-6 as a side)

1 medium white onion, diced
2 cans chickpeas, reserving about 1/4-1/2 cup can juice
~1 T tomato paste
~1 t mixed spices (cumin, ginger, clove)
a pinch of cinnamon
salt to taste

Sweat onions in some olive oil.
Mix in chickpeas with juice, tomato paste, spices, and salt.
Let liquid reduce until thickened (about 10-15 mins), adjust seasonings, and serve.

No pictures, unfortunately. 😦 I enjoyed this dish though — it was aromatic and light, and can easily be made more hearty and served over rice for a hassle-free vegetarian meal.